Skillet Sausage and Cannellini Beans with Broccoli Rabe

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, sliced thin
1 pound sweet Italian sausage, casings removed
3 garlic cloves, minced
⅛ teaspoon red pepper flakes (optional)
12 ounces broccoli rabe, broccolini, or broccoli, trimmed and cut into 1-inch pieces
1 tsp Better than Bouillon, chicken flavor
2 (15-ounce) cans cannellini beans, don’t rinse or drain
¾ cup reserved liquid from the canned beans
½ teaspoon table salt
¼ teaspoon pepper
Fresh Parmesan cheese

Heat 2 tablespoons extra-virgin olive oil in 12-inch skillet over medium heat until shimmering. Add 1 thinly sliced onion and cook until softened and starting to brown, 5 to 7 minutes. Increase heat to medium-high, add 1 pound sweet Italian sausage, casings removed, and cook, breaking up sausage with spoon, until browned, 5 to 7 minutes.
Add 3 minced garlic cloves and ⅛ teaspoon pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add 12 ounces broccoli rabe, trimmed and cut into 1-inch pieces, in several handfuls and cook until beginning to wilt, about 2 minutes. Add ¾ cup liquid from the beans, and better than bouillon, and bring to simmer. Cook until broccoli rabe is fully tender, 4 to 5 minutes.
Stir in 2 rinsed cans cannellini beans, ½ teaspoon table salt, and ¼ teaspoon pepper and cook until beans are warmed through, about 2 minutes. Season with salt and pepper to taste. Add shredded or shaved parmesan cheese to taste.